Hojicha Cookies with Honey Roasted Macadamia Nuts and White

Ingredienser

113g unsalted butter, cold and cut into cubes

180g brown sugar

25g raw sugar

1 egg

1 tsp vanilla bean paste

3/4 tsp bicarb soda

1/2 tsp baking powder

1/4 tsp sea salt

1 tbsp hojicha powder

220g plain flour

200g white chocolate chips

150g honey roasted macadamia nuts, coarsely chopped

Vejledning

1. Preheat the oven to 180 degrees C. Line two baking trays with baking paper and set aside.

2. In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes.

3. Add the egg and vanilla, beating until it’s incorporated into the mixture, scrape down the bowl as needed.

4. Beat in the sea salt, bicarb soda and baking powder until combined.

5. With the mixer on low speed, add in the flour and hojicha powder and mix until everything is incorporated.

6. With a spatula, fold/stir in the chocolate chips and macadamia nuts.

7. Form dough by scooping 1 heap tablespoon and rolling the dough into a ball. Place them on the baking tray with 3cm space between each of them.

8. Bake the cookies for 10 – 12 minutes, until golden on the outside but still very gooey and soft inside.

9. Remove the cookies from the oven and let it rest on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.